Veggie Picadillo with Lentils & Greek-Style Cheese
with olives, parsley & raisins- Mosterd
- Soja
- Gerst
- Melk (inclusief lactose)
- Gluten
- May contain traces of allergens
- Pinda's
- Noten
- Sesamzaad
- Selderij
Picadillo is a Latin American dish, traditionally prepared with minced meat, tomatoes, sultanas and olives. Today, you'll make a vegetarian version of this dish!
Ingredients
½ piece
Garlic
½ piece
Bell pepper
½ sachet(s)
Mexican-style spices
⅓ pack
Lentils
(May be present: Gluten)
10 milliliters
Worcestershire sauce
(Contains: Mosterd, Soja, Gerst)
10 g
Raisins
(May be present: Pinda's, Noten, Sesamzaad)
2.5 g
Fresh flat leaf parsley
(May be present: Selderij)
25 g
Greek-style cheese
(Contains: Melk (inclusief lactose))
½ piece
Red onion
75 g
White long grain rice
⅓ pack
Chopped tomatoes
15 g
Kalamata olives
1 piece
Tomato
Not included in your delivery
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan and cook the rice for 12 - 15 minutes or until done.
- Meanwhile, chop the onion and crush or mince the garlic.
- Dice the bell pepper and the tomato.
- Drain and rinse the lentils.
- Roughly chop the parsley (both the leaves and stems).
Did you know… lentils contain more iron than all other pulses. Like spinach, they're also rich in fibre and pottasium. Potassium helps to maintain a healthy blood pressure.
- Heat the olive oil in a wok or deep frying pan over low heat and fry the onion with the garlic for 2 minutes.
- Stir in the bell pepper, fresh tomato, raisins, Mexican-style spices* and chopped tomatoes, then fry for 5 minutes over medium-high heat.
- Add the olives and Worcestershire sauce and cook for 10 more minutes, stirring regularly.
*Take care, this ingredient is spicy! Use as preferred.
- Finally, stir in the lentils and season to taste with salt and pepper.
- Serve the rice and picadillo on plates.
- Crumble over the Greek-style cheese.
- Garnish with the parsley.
